Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   cumin powder
   2      tablespoons   curry powder
   2      tablespoons   sweet paprika
   2      tablespoons   coriander seed -- cracked
   2      tablespoons   black peppercorns -- cracked
   1      tablespoon    ground cinnamon
   1      teaspoon      kosher salt
     1/4  cup           olive oil
   2      cloves        garlic -- minced
   2      tablespoons   fresh oregano -- minced
     1/4  cup           fresh cilantro -- minced

Preparation:

Combine the cumin, curry powder, paprika, coriander seed, peppercorns, cinnamon, and salt in a small cast-iron skillet. Dry roast over medium-low heat until spices begin to smoke but not burn, about 3 to 5 minutes. Transfer the roasted spices to a bowl. Add the olive oil, garlic, oregano, and cilantro and mix well. Refrigerate in an airtight container for up to 3 days. Adapted from a recipe of Chris Schlesinger's, this paste is great with steaks, chicken or veal chops. Rub meat with paste and refrigerate for 4 to 6 hours before grilling. Bring to room temperature and grill over hot coals until medium rare, about 4 minutes per side. Makes 3/4 cup